I swear that Britney Spears song is playing in my head right now…
“oops I did it again”…
I have problems. I can’t stop myself when it comes to popcorn.
Turtle Popcorn, Turtle Popcorn Gone Wild, Pink Popcorn, Reese’s Popcorn, S’mores Popcorn, Turtle Tailgate Mix, Chocolate Cake Popcorn and now finally I give you RED VELVET POPCORN. Seriously I think I need an intervention. Someone send the popcorn police. Just wait about 10 minutes so I can finish eating this batch though, m’kay.
So today is bittersweet. And no I didn’t use bittersweet chocolate. It’s bittersweet because this is my last post with The Secret Recipe Club. I’ve decided to bow out gracefully. I am finding I am just in too many groups and my time is more limited nowadays. I am trying to prioritize not only my life, but the blog. I’d like to do Meatless Mondays as it’s something I really feel connected with. So I want to free up my Mondays for that. Which meant leaving SRC and Burwell. I love the people involved and the leaders of the groups. If you are looking to connect with other bloggers both of these groups are wonderful. For me it is just a case of trying to simplify my life. To make meals and dishes the family will enjoy. I find sometimes with group things I am getting away from what we actually dig eating and that’s just not affordable or sensible. So in my attempt to simplify I bid farewell to The Secret Recipe Club. I will still visit as many of the people I’ve met are good friends now.
This final month I got a blog called Connor’s Cookingt. There are so many cool recipes on this blog. I had such a hard time deciding what to make. It’s a super diverse blog with lots of choices which I love. Raina cooks up everything from desserts to meals. She actually does quite a lot of meatless options too. I almost picked one of her meatless pastas but we’ve just been eating so much pasta lately. So I needed to keep looking.
I perused her snack tab and I was drawn to her Chocolate Popcorn. I mean I am me after all, popcorn is a huge love of mine. When I found out I had diverticulitis I heard I’d never be able to eat popcorn again. I was horrified. I mean, ME, give up popcorn. You’ve got to be kidding right. I did some research and turns out Dr. Oz says it’s not true. The way I figure it if Dr. Oz says it’s okay I’m good to go. So popcorn gets to stay and in order to celebrate I knew popcorn was the way the thing to make for my final SRC post.
I’ve made some chocolate popcorn before so I wanted to change it up a bit. So I put my thinking cap on and it wasn’t long before I realized I had lots of red food colouring left from Halloween. So of course my brain went to Red Velvet Popcorn. So thank you to Raina for the inspiration. I took her Chocolate Popcorn Balls and turned them into Red Velvet Popcorn. It’s what us lunatics do. Enjoy!
- ½ cup brown sugar
- ½ cup light corn syrup
- ½ stick butter
- 4 tablespoons cocoa
- ½ teaspoon vanilla salt
- 10 cups popcorn
- Red Gel Food Colouring- use what you’re comfortable with. I used ALOT!
- Pop your popcorn ahead of time. I’m old school and do it in a large stock pot on the stove.
- In a large saucepan combine all the other ingredients except the food colouring. Cook over medium heat until well combined and a bit bubbly. Remove from heat. Add the food colouring and whisk until well combined.
- Allow to cool a little bit. Pouring piping hot liquid over popcorn causes it to shrink so always allow some cool down time.
- Pour over popcorn and mix thoroughly until evenly coated.
- Line a cookie sheet with parchment paper.
- Preheat oven to 250 degrees, low is good, we’re not cooking the popcorn, we’re drying it out, even 200 degrees would work.
- Pour the popcorn on the parchment lined cookie sheet.
- Place in oven for 30 to 60 minutes. You need to be turning it over every 15 minutes or so.
- Remove from oven and allow to cool.
- Serve with a big old oops I did it again smile!
Hope you like it! If you want to use regular salt that’s okay. If you want to use vanilla salt you can make your own like I did. It’s super easy.
Make sure you mix it really well to avoid gloppiness. Yes that’s a word. Or at least it is now. Allow extra dry time on counter or in oven if needed. I originally dried mine for 30 minutes but wasn’t happy with the results so I put it back in for 30 more. Drying for 60 on low heat is definitely the way to go.
I’ll retake the photos when the popcorn is not hot. It looks a little glistening in the photos. Always let it cool off before taking pics. Seriously makes all the difference in photos. I’m rushed today though. Have a specialist appointment to talk about my tummy and diverticulitis woes. I’ll pop some dried popcorn pics up later. Once it’s actually dry.
Thanks to the SRC for everything. I really enjoyed getting to know everyone. You guys are amazing.
Make sure you stop by all the other SRC members posts. They cooked up some amazing stuff for you.
Toodles and smoochies! xx